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Tortellini Kabobs with Garlic Sauce
Source: dLife

Tortellini and vegetable kabobs with a homemade garlic sauce.

Prep Time: 15 minutes
Cook Time: 30 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 180.6
Total Carbs 22.7 g
Dietary Fiber 2.2 g
Sugars 2.9 g
Total Fat 4.9 g
Saturated Fat 1.0 g
Unsaturated Fat 0.2 g
Potassium 179.8 mg
Protein 5.6 g
Sodium 205.0 mg
Dietary Exchanges
1/2 Fat , 1 1/2 Vegetables , 1/2 Meat , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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12 oz  cheese filled tortellini
8 oz  button mushrooms
2 cup  fresh cherry tomatoes
1 each  large yellow bell pepppers
1 each  olive oil cooking spray
Many Cloves Garlic Sauce

25 each  medium garlic cloves
2 tsp  olive oil
1 3/4 cup  low sodium vegetable broth
0 1/4 cup  white wine
2 tbsp  white all purpose flour
2 tbsp  chopped parsley
0.125 tsp  salt
2 pinch  white pepper
  1. Alternate tortellini and vegetables on 16 long skewers and arrange on broiler pan. Spray with cooking spray and broil 6 inches from heat sources for 4 minutes. Turn kabobs, spray with cooking spray, and broil 3 to 4 minutes longer.
  2. To make Many-Cloves Garlic Sauce: cook garlic in oil in medium skillet, covered, over medium to medium-low heat until tender, about 10 minutes. Cook, uncovered, over medium-low to low heat until garlic cloves are golden brown, about 10 minutes. Mash cloves slightly with a fork. Add broth and heat to boiling. Stir in combined wine and flour; boil, stirring, until thickened, about 1 minute. Stir in parsely, salt and pepper. Serve sauce over kabobs.

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